denaturation
简明释义
英[diːˌneɪtʃəˈreɪʃən]美[dɪˌneɪtʃəˈreɪʃən]
n. 使变性；改变本性
英英释义
单词用法
蛋白质变性 |
同义词
| 变形 | 蛋白质的变性可能导致功能丧失。 | ||
| 改变 | 热量可以导致DNA结构的变形。 | ||
| 修改 | 酶的化学改变会影响其活性。 | ||
| 破坏 | Denaturation involves a disruption of the molecular structure. | 变性涉及分子结构的破坏。 |
反义词
| 再生 | The renaturation of proteins can restore their original function. | 蛋白质的再生可以恢复其原有功能。 | |
| 稳定化 | Stabilization of the enzyme structure is crucial for its activity. | 酶结构的稳定化对其活性至关重要。 |
例句
1.What does denaturation of eye ground yellow spot use to medication?
眼底黄斑变性用什么药物治疗?。
2.The denaturation of sarcoplasmic protein from PSE and normal pork was not apparent.
PSE肉与正常肉间的肌浆蛋白变性差异不明显。
3.To prevent protein denaturation, do not mix with acidic fruit juices or liquids above room temperature.
为了防止蛋白质变性，不与酸性果汁或以上的室温液体混合。
4.Study on the effects of different heating temperature, heating time on the protein denaturation condition of the chicken marrow.
研究了不同的加热温度﹑加热时间对鸡骨髓中蛋白质变性程度的影响。
5.Laser surface alloying is the key part of the manipulation of the denaturation on the surface of materials.
激光表面合金化是材料表面改性处理的重要组成部分。
6.It indicates that protein denaturation is a sequential process for the conformational changes.
这一形式表明蛋白质变性是一个构象渐变的过程。
7.The EPN change was closely associated with the denaturation of proteins, and also with the freshness of razor clam.
盐溶性蛋白质溶解度（EPN）的变化与蛋白质变性密切相关，可能也与缢蛏的鲜度存在较大关系。
8.The process of cooking an egg involves the denaturation 变性 of proteins, which causes them to solidify.
煮鸡蛋的过程涉及蛋白质的denaturation 变性，这会导致它们凝固。
9.The denaturation 变性 of DNA can occur during high-temperature processes such as PCR.
在PCR等高温过程中，DNA的denaturation 变性可能会发生。
10.The denaturation 变性 of enzymes can lead to a loss of their catalytic activity.
酶的denaturation 变性可能导致其催化活性的丧失。
11.In biochemistry, denaturation 变性 can refer to the alteration of the structure of proteins due to extreme pH levels.
在生物化学中，denaturation 变性可以指由于极端pH值引起的蛋白质结构的改变。
12.When milk is heated, the proteins undergo denaturation 变性, resulting in a change in texture.
当牛奶加热时，蛋白质会经历denaturation 变性，导致质地发生变化。
作文
Denaturation is a term often used in the fields of biochemistry and molecular biology, referring to the process by which proteins lose their native structure due to the application of external stress or compounds. This can occur through various means such as heat, pH changes, or the presence of certain chemicals. The importance of understanding denaturation (变性) lies not only in its implications for scientific research but also in everyday applications, such as cooking and food preservation.When proteins denature, they unravel from their complex three-dimensional structures into simpler forms. This transformation can lead to a loss of biological activity, which is particularly significant in enzymes and other functional proteins. For instance, when an egg is boiled, the heat causes the proteins in the egg white to undergo denaturation (变性), resulting in the solidification of the liquid egg white. This is a common example that illustrates how denaturation (变性) affects the properties of proteins.In addition to heat, changes in pH can also induce denaturation (变性). Many proteins are sensitive to their environment, and alterations in acidity or alkalinity can disrupt the ionic bonds and hydrogen bonds that maintain their structure. For example, when making cheese, the addition of acid causes the milk proteins to denature (变性), allowing them to coagulate and form curds. This process is essential in the production of various dairy products.Furthermore, certain chemicals can trigger denaturation (变性) as well. Detergents and alcohols, for example, can disrupt the hydrophobic interactions within proteins, leading to their unfolding. In laboratory settings, scientists often use these substances to study protein structure and function. By inducing denaturation (变性), researchers can gain insights into the roles of specific amino acids and the overall stability of the protein.Understanding denaturation (变性) is crucial in many industries, including food science and pharmaceuticals. In food processing, controlling denaturation (变性) is key to ensuring the texture and flavor of products. For instance, the denaturation (变性) of proteins during cooking not only alters the physical properties of food but also enhances its digestibility and taste.In pharmaceuticals, the stability of protein-based drugs, such as monoclonal antibodies, is of utmost importance. Any unintended denaturation (变性) can lead to a loss of efficacy or undesirable side effects. Therefore, researchers must carefully formulate and store these drugs to prevent denaturation (变性) during their shelf life.In conclusion, denaturation (变性) is a fundamental concept in biochemistry that has far-reaching implications in both science and everyday life. From cooking to drug formulation, the understanding of how proteins behave under different conditions is essential. By studying denaturation (变性), we not only unlock the mysteries of protein functionality but also enhance our ability to manipulate these biomolecules for various applications.
